Description

There’s something truly special about the combination of cinnamon rolls and cheesecake. It’s the best of both worlds—soft, spiced cinnamon layers swirled into a creamy, luscious cheesecake filling, all baked into a perfectly sweet bar. These Blender Cinnamon Roll Cheesecake Bars are a game changer because they bring all that bakery-level goodness right to your home kitchen, without the hassle.

The best part? You can whip up the cheesecake batter in a blender, making it incredibly easy to get a smooth, velvety texture without pulling out a ton of mixing bowls. Whether you’re making these for a cozy weekend brunch, a holiday dessert table, or just because you’re craving something indulgent, this recipe is sure to become a favorite.

Ingredients

Scale

For the Cinnamon Roll Crust:

2 cans refrigerated cinnamon rolls

For the Cheesecake Filling:

2 (8 oz) packages cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

For the Cinnamon Swirl:

1/4 cup brown sugar

1 teaspoon ground cinnamon

For the Glaze:

1/2 cup powdered sugar

1 tablespoon milk

1/2 teaspoon vanilla extract

Instructions

Step 1: Prepare the Cinnamon Roll Crust

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish with butter or non-stick spray.

Open the cans of cinnamon rolls and separate them. Press the rolls into the bottom of the baking dish, flattening and sealing them together to form an even crust. If needed, use your fingers or a rolling pin to spread them out so there are no gaps. Set aside.

Step 2: Blend the Cheesecake Filling

In a blender, combine the softened cream cheese, granulated sugar, eggs, and vanilla extract. Blend until smooth and creamy, scraping down the sides if necessary.

Pour the cheesecake mixture evenly over the cinnamon roll crust, smoothing it out with a spatula.

Step 3: Add the Cinnamon Swirl

In a small bowl, mix the brown sugar and cinnamon together. Sprinkle this mixture evenly over the cheesecake layer. Use a knife or a toothpick to gently swirl the cinnamon sugar into the cheesecake batter. This will create that classic cinnamon roll marbling effect.

Step 4: Bake to Perfection

Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the cheesecake is set and only slightly jiggly in the center.

Once baked, remove the dish from the oven and let it cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 2 hours (or overnight for best results).

Step 5: Drizzle the Glaze

While the bars are chilling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.

Once the cheesecake bars are fully chilled, drizzle the glaze over the top. For extra cinnamon roll flavor, you can use the icing packet that comes with the refrigerated cinnamon rolls as well.

Step 6: Slice and Serve

Cut the bars into squares and serve. Enjoy the rich, creamy cheesecake paired with the soft, cinnamon-infused crust!

Notes

Use a Glass or Metal Baking Dish: A glass or metal dish works best for even baking. If using a dark metal pan, you may need to reduce the baking time slightly.
Cinnamon Roll Dough Tips: If the cinnamon rolls seem too sticky to press into the pan, lightly flour your hands or use parchment paper to help spread them evenly.
Let It Cool Completely: To get clean slices, make sure the bars are fully chilled before cutting. Use a sharp knife and wipe it clean between cuts for neat edges.
Enhance the Flavor: Add a pinch of nutmeg to the cinnamon-sugar mixture for extra warmth, or mix in a tablespoon of maple syrup into the glaze for a hint of maple sweetness.
For a Thicker Cheesecake Layer: If you prefer a thicker cheesecake layer, you can use one additional 8-ounce package of cream cheese and increase the sugar by ¼ cup.